Whole30 + Keto Salmon Cakes with Lemon Dill Aioli
Whole30 + Keto Salmon Cakes Recipe + Video – 5g net carbs! A low carb healthy and delicious salmon cakes made from canned salmon, topped with a lemon dill aioli. Ready in 20 minutes! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
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You know that canned salmon that’s right next to the canned tuna? It makes the absolute most delicious salmon cakes and is in no way gross! Who knew?
When I was doing my oh-so-extensive Whole30 Trader Joe’s Shopping Guide, I noticed the canned salmon and challenged myself to come up with a recipe for it.
These whole30 + keto salmon cakes are life changing. It’s like a crab cake, but made with salmon. Promise you’re going to love.
Ingredients in Whole30 + Keto Salmon Cakes
Salmon cakes are usually made with bread crumbs. But I swapped it for almond flour and it was perfect. I added in tons of fresh herbs to bring brightness to the salmon cakes, and some of my homemade mayo to keep it juicy.
While the salmon cakes are getting golden and perfect in the cast iron skillet, I whip up a fast lemon dill aioli to serve on top.
Since the salmon is already cooked, you’re really just browning the cakes and warming it through.
This dinner honestly takes 20 minutes start to finish.
I’m going to have to insist you also make my whole30 + keto herby lemon coleslaw to go with it. It’s kind of the perfect meal. You’re already chopping herbs, just chop a few more for the coleslaw.
If you make the coleslaw and the salmon cakes together (which you really should), you’ll need exactly 1 batch of my homemade whole30 + keto mayo for the coleslaw dressing, to use in the salmon cakes, and to make the lemon dill aioli. Don’t you love when it works out like that?
Whole30 + Keto Salmon Cakes Meal Prep
These salmon cakes and coleslaw make a great lunch or dinner meal prep! See recipe notes for meal prep instructions.
I eat them cold when I meal prep them, and they’re absolutely delicious. The coleslaw stays crunchy for days, and doesn’t get soggy!
Watch Recipe Video (1:00 min)
Lemon Dill Aioli
- 1/2 cup mayonnaise
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon lemon zest (from 1 lemon)
- 1 tablespoon lemon juice
- 1 clove of garlic, grated or finely minced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- three 6-ounce cans wild alaskan salmon, drained and moisture squeezed out in a paper towel (see Notes)
- 1/2 cup almond flour
- 1/4 cup mayonnaise
- 2 eggs
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon lemon juice (from about half a lemon)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup avocado oil
- Lemon Dill Aioli: Make the lemon dill aioli by combining all ingredients in a small bowl. Whisk to combine, set aside.
- Salmon Cakes: Heat your cast iron skillet over medium heat.
- In a large bowl, combine the salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt and garlic powder. Stir to combine.
- Divide the mixture into 4 to make larger patties, or use a large cookie scoop to make smaller slider size patties. Use a moderate amount of pressure to press them together.
- Add the avocado oil to your warm pan. Cook the patties over medium heat for 3-5 minutes, until golden brown. Use a spatula to gently flip the patties, and continue cooking for another 3-5 minutes until golden brown.
- Remove from the heat, and allow to rest for 3 minutes.
- Serve the salmon cakes warm topped with lemon dill aioli. I highly recommend serving these with my herby lemon coleslaw!
- Leftovers will keep refrigerated in an airtight container for 5 days. These are also delicious served cold.
- See Notes below for more tips, FAQ’s and recipe substitutions!
Canned Salmon Tip: Be sure to read your can labels. Canned salmon can come with skin and bones in it, or skinless and boneless. The skin and bone is more nutritious! The skin and bones dissolve when mixed together. But it definitely doesn’t look the most appetizing. Look for “skinless + boneless” canned salmon if preferred.
Substituting Canned Tuna, Crab or Chicken: You can definitely use canned tuna, crab or chicken in place of canned salmon. You’ll need the same amount, 18 ounces in total drained and all moisture squeezed out.
Using Fresh Salmon: I’ve made this using raw salmon that I’ve pulsed in my food processor. It doesn’t come out as good interestingly enough! I actually prefer using canned salmon. You could for sure use leftover cooked salmon to make these! For this recipe amount, you would need 18-ounces worth. Roughly 1.5 cups cooked and finely chopped salmon. It *may* need a little more mayonnaise to keep it juicy since it wasn’t packed in water.
Mayonnaise: If you make the coleslaw and the salmon cakes together (which you really should), you’ll need exactly 1 batch of my homemade mayo for the coleslaw dressing, to use in the salmon cakes, and to make the lemon dill aioli.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the lemon dill aioli. HEATING: These are actually delicious served cold. If you want to warm the salmon cakes either microwave until warm, about 2-3 minutes (I like to sprinkle on a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 8-12 minutes. But careful, because microwaved fish smells really strong.
Dried Herbs: In a pinch, you could use dried herbs. But I really love the fresh herbs, adds tons of brightness.
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